Ingredients per serve


What you need

This umami-packed vegan bowl is full of vibrant colours and textures from tender tofu, sweet pumpkin, salty edamame, and crisp radishes all on a bed of fluffy rice. Top it off with refreshing seaweed salad and savoury furikake for a Japanese twist.



  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
  2. Marinated Tofu

    • Combine HELLMANN'S Vegan Mayonnaise, KNORR Aromat Seasoning, miso paste, and water. Whisk until smooth.
    • Cut silken tofu into cubes, then add to marinade and toss gently to coat. Set aside.
  3. Pumpkin

    • Toss pumpkin cubes in oil. Season and place on a baking tray.
    • Roast in a combi oven at 180˚C until tender. Remove and set aside.
  4. Dressing

    • Combine extra miso paste and extra HELLMANN'S Vegan Mayonnaise. Set aside.
  5. To Assemble & Serve

    • Mix together wild rice and jasmine rice. Place some rice in a serving bowl.
    • Top with marinated tofu, roasted pumpkin, edamame, radish, and a drizzle of dressing.
    • Garnish with seaweed salad, furikake, and sesame seeds.